Roasted cod fish/herb-bacon crust from Bistro Laurent Tourondel: New American Bistro Cooking by Laurent Tourondel and Michele Scicolone

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oregano-breaded tomatoes; Scalloped potatoes gratin; Sea salt-crusted sunchokes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on November 29, 2017

    I was afraid the bacon flavor would over power the cod and that didn't happen. The flavor was good and the crust mostly complimented the fish without overpowering it. That said, this takes quite awhile and uses a lot of bacon. Do not roll the crust out too thin. Do cut the crust out and remove the parchment before trying to place it on the fish (otherwise it will start melting on the fish).

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